I was eating some of my Maple Bacon for breakfast. I opened an email from my niece telling me how much she liked some Chipotle Bacon I had made for her. As with most smokers, my brain short circuited and I knew I had to make Maple Chipotle Bacon.
I went for back bacon (Canadian bacon to the uneducated Americans) because pork loins were cheap. I weighed the pork loin and reduced the brown sugar in my usual dry cure.
For each kilogram of meat I used 15 ml of brown sugar, 15 ml of kosher salt and 3 grams (2.2 ml) of Prague powder #1.
For those who are metrically challenged, that works out to, per pound of pork, 1 1/2 teaspoon brown sugar, 1 1/2 teaspoon of kosher salt and 0.048 ounces (1/5 teaspoon) Prague powder #1.
I put the meat on a large plate to catch any maple syrup that squirts out and any rub that falls of. For each kilogram of meat, I injected 25 ml of maple syrup every inch or so. That is 1 tablespoon of maple syrup per pound.
I rubbed the cure mixture into the pork. I put the pork into a vacuum seal bag and scraped all the rub and syrup from the plate to the bag. I sealed it but did not suck the air out.
I use 4 days for every inch of pork plus 2 days for curing. This was 2 1/2 inches thick so I put it in the fridge for 12 days, turning and rubbing every day or so.
I rinsed it and soaked in cold water for 1 hour, changing the water once. I put it on a rack and patted it dry with paper towel.
For every kilogram, I rubbed 15 ml of chipotle on the pork (for every pound, 1 1/2 teaspoons).
I smoked at 180 F to an internal temperature of 155 F. I let it cool and put it in the fridge overnight.
I sliced it up and gave it a fry.
The Verdict
This is definitely a new recipe I will make again. The sweet of the maple syrup and the heat of the chipotle just go together so well!
Disco
I went for back bacon (Canadian bacon to the uneducated Americans) because pork loins were cheap. I weighed the pork loin and reduced the brown sugar in my usual dry cure.
For each kilogram of meat I used 15 ml of brown sugar, 15 ml of kosher salt and 3 grams (2.2 ml) of Prague powder #1.
For those who are metrically challenged, that works out to, per pound of pork, 1 1/2 teaspoon brown sugar, 1 1/2 teaspoon of kosher salt and 0.048 ounces (1/5 teaspoon) Prague powder #1.
I put the meat on a large plate to catch any maple syrup that squirts out and any rub that falls of. For each kilogram of meat, I injected 25 ml of maple syrup every inch or so. That is 1 tablespoon of maple syrup per pound.
I rubbed the cure mixture into the pork. I put the pork into a vacuum seal bag and scraped all the rub and syrup from the plate to the bag. I sealed it but did not suck the air out.
I use 4 days for every inch of pork plus 2 days for curing. This was 2 1/2 inches thick so I put it in the fridge for 12 days, turning and rubbing every day or so.
I rinsed it and soaked in cold water for 1 hour, changing the water once. I put it on a rack and patted it dry with paper towel.
For every kilogram, I rubbed 15 ml of chipotle on the pork (for every pound, 1 1/2 teaspoons).
I smoked at 180 F to an internal temperature of 155 F. I let it cool and put it in the fridge overnight.
I sliced it up and gave it a fry.
The Verdict
This is definitely a new recipe I will make again. The sweet of the maple syrup and the heat of the chipotle just go together so well!
Disco
